Mexican Shredded Chicken (for tacos, chimichangas, etc.)

We have found this combination of basic spices to be delicious when added to water with chicken breasts.  As the chicken breasts cook, they absorb the flavor and the water evaporates.  You are left with very flavorful chicken that is great for use in tacos, burritos, chimichangas, sopes, quesadillas, or any other mexican dish you need shredded chicken for.


  • 2 large chicken breasts
  • 3c water
  • 1tb chili powder
  • 1/2 ts salt
  • 1/2 ts cumin
  • 1/4 ts black pepper
  • 1/4 ts garlic powder
  • 1/4 ts onion powder
  • 1/8 ts cayenne (optional)
  • 1-7 oz. can green chilis (optional)
  • 1/2 c diced onion (optional)
  • 3 garlic cloves, minced (optional)


  1. Place chicken, water, and seasonings in the water.  Do not add chilis yet.
  2. Bring water to a boil, reduce heat to a slow boil.  Do not cover.
  3. Boil chicken until the water has evaporated.  Use forks to shred chicken, then use as you wish.
  4. Add green chilis, drained, at the end.

This chicken can be made ahead and frozen.  It can also be doubled, though your cook time will be longer.

I have added these seasonings to a jar of homemade canned chicken and dumped the chicken and its liquid into the pot in place of fresh breasts and water, then boil until liquid is evaporated.  This works fine!

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